Assess the Effectiveness of Safe Practices When Preparing, Cooking and Serving Food in a Health and Social Care Setting.

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Unit 11 Task 3 P5, P6, M3, D2. Unit 11 Task 3 P5, P6, M3, D2. Outline relevant legislation relating to preparing, cooking and serving food. Page 3-4. Explain safe practices necessary in preparing, cooking and serving food in a Health and Social Care setting. Page 5-9. Discuss the effects of unsafe practices when preparing, cooking and serving food in a Health and Social Care setting. Page 10-11. Assess the effectiveness of safe practices en preparing, cooking and serving food in a Health and Social Care setting. Page 12 Outline relevant legislation relating to preparing, cooking and serving food. Page 3-4. Explain safe practices necessary in preparing, cooking and serving food in a Health and Social Care setting. Page 5-9. Discuss the effects of unsafe practices when preparing, cooking and serving food in a Health and Social Care setting. Page 10-11. Assess the effectiveness of safe practices en preparing, cooking and serving food in a Health and Social Care setting. Page 12 Cooking food: When staff are cooking food they must ensure that certain regulations and rules are being followed for example: hygiene control, pest control and temperature control. To enable the food to be safe for human consumption. Temperature Control When the staff are cooking the food they must ensure that all food stay out of the temperature danger zone which is between 5oC and 60oC. When food is being cooked it must have an inner temperature of 75oC or higher for it to kills most of the bacteria. When cooking food staff should check the temperature of the food using a food probe (food thermometer) to make sure that the food is being cooked at the right temperature and to make sure that it is at the right temperature to be fully cooked and to make sure it is the right temperature for human consumption. When staff are cooking different meats there are different
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